FNN 203 Food Selection and Preparation (Cr. 3)

Scientific principles and techniques in food preparation.

FNN 302 Nutrition Education (Cr. 3)

Basic nutrition and its application to current trends and controversies. Emphases placed on teaching techniques and communicating sound nutritional concepts to the lay audience. For nonscience majors.

FNN 303 Essentials of Nutrition (Cr. 3)

Basic nutrition and its application in meeting nutritional needs of all ages.

CFS 399 Current Issues in Nutrition (Cr. 3)

Current Issues in Nutrition emphasizes expanding knowledge of terms, facts, concepts and theories, while incorporating current research in the field of nutrition. It offers an opportunity to apply principles and facts already learned about nutrition to new situations, to synthesize and integrate new information and ideas, and to develop analytical skills and the ability to distinguish fact from fiction. While this course focuses on current issues facing the field of nutrition, pedagogy used will also enhance the student’s overall ability to learn.

Specific content is timely. It is designed to encourage in depth study of contemporary issues in the field of nutrition. Content is also influenced by the students’ major areas of study. Linkage of knowledge from different disciplines is supported. A variety of teaching methodologies are used. Teaching methods to address different learning styles are incorporated including activities to encourage discussion and critical thinking.

Pre-requisite: University level general nutrition course (FNN 302, FNN)